Not Ya Mama's Sweet Potato Pie

My husband, loves Sweet Potato Pie. Actually, love is an understatement. He greatly anticipates the holidays when his mother makes them (I came to the conclusion that my sweep potato pies aren't good enough) but now that our family is eating better, holiday eating would be a little tricky. 

Well, until I came up with my Low-sugar Sweet Potato Pie with whole wheat pie crust. 

A lot of people think whole wheat pie crust would be dry in comparison to a classic Pate Brisee, but it really is not. When you use the right ingredients you won't even miss white flour. 

So if you have any sweet potatoes laying around or want a healthy alternative to this years holiday events give this recipe a try. 

Not Ya Mama's Sweet Potato Pie

( adapted recipe from Patty Pinner, crust recipe from Bob's Red Mill)

Ingredients

     Crust

     2 cups Whole Wheat Pastry Flour

     1tsp Salt

     3/4 cup Unsalted Butter, chilled

     5 to 8 Tbsp Ice Water 

     Filling

     3 large Sweet Potatoes 

     1/2 cup unsalted butter melted

     6 packets of Truvia ( Each individual packets is equivalent to 2 tablespoon of sugar) 

     2 tablespoon of Agave Nectar (use honey if you like)

     2 eggs, beaten

     1/2 buttermilk 

     1/2 teaspoon of nutmeat

     1/2 teaspoon of cinnamon

     1 teaspoon vanilla extract

     Pinch of salt

Directions for Pie Crust (courteous of joythebaker.com)

I am a HUGE fan of joythebaker's method of making pie crust. Once I started doing it, I have had the best pie crust ever! Buttery, flakey crust. I believe with any butter based pie crust, you could use this method and come out with great results. Her recipe for Pate Brisee is fantastic as well.  I'm too lazy to type everything down so click the link above to get more instructions on how to prepare the fool proof pie crust method. 

Filling

Preheat the oven to 400 degrees. Wash the whole sweet potatoes and and pat them dry. Place the potatoes on a foil lined baking sheet. Bake potatoes for about an 1 hour and half until potatoes are tender. Allow potatoes to cool off. Reduce heat to 375 degrees. 

When potatoes are cool enough to handle, gut them out and place in a mixing bowl. Add the melted butter and sugar and use an electric mixer on medium speed to get the filling nice and smooth. Add the egg one at a time. Pour in the buttermilk. Then add the nutmeg, cinnamon and vanilla extract. 

Once smooth, pour filling into the pie crust. Bake for 35-40 minutes, or until a tooth pick inserted into the center comes out clean. Remove from the oven and cool on a wire rack. Enjoy!